On Thu, 03 Jan 2019 10:15:34 -0700, U.S. Janet B. wrote:
> On Thu, 3 Jan 2019 06:11:42 -0800 (PST), Nancy2
> > wrote:
>
>>Janet, it seems I didn't read the question thoroughly; my bad. I don't know about soft-cooked
>>because I cannot eat any part of a runny egg....makes me gag. ;-P
>>
>>N.
>
> N.
> I am interested in hard boiled eggs that peel easily. I want firm,
> smooth yellow all the way through. (no green) No orangey, softish
> spots. Those spots make me gag.
> Janet US
Here we go again....
The "secret" is to start them cold and put them in already or almost
boiling water right from the fridge. No need to spend $20-$40 on
another gadget.
I had 100% given up on HBE for years until I read this:
https://www.seriouseats.com/recipes/...gs-recipe.html
Now I get 100% peelable eggs every time (80 of the last 80 eggs,
previously 5 out of 50). 12 minutes for a large egg gives you the
solid yolk. You'll want to prick the egg so it doesn't crack when
it gets shocked.
-sw